Here in the Yucatan one of the favourite appetizers/botanas is ceviche.
Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.
Recently we were at a favourite restaurant, Quereke, where they served a mushroom ceviche…no fish or seafood! Where there is a will, there is a way. Pinterest to the rescue! The following recipe is adapted from the one I found there, as we do not get a great variety of mushrooms (hongos) in Yucatan. Just pick four different types of mushrooms that you can find.Try it at your next little party!
- 3 white button mushrooms chopped into small pieces
- 3 cremini mushrooms chopped into small pieces
- 1 Medium oyster mushroom chopped into small pieces
- 3 pieces of chanterelle mushrooms chopped into small pieces
- 6 T. diced red onion
- 2 T. chopped cilantro
Spicy Garlic Ceviche Sauce
- 3/4 cup lemon juice
- 1 T soy sauce
- 1/2 tsp. minced garlic
- 1/2 tsp. salt
- 1 T. Sriracha or Thai Sweet Chili Sauce
Saute white and cremini mushrooms in olive oil with some garlic. Toss in remainder of mushrooms and heat through. Add red onion and cilantro. Toss with spicy garlic ceviche sauce. Chill.
Serve with some type of dipping chips.